Heavenly Southern Desserts 9 Easy Cake Recipes

Heavenly Southern Desserts: 9 Easy Cake Recipes
Copyright 2015 by Prime Publishing LLC

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Published by Prime Publishing LLC, 3400 Dundee Rd., Suite 220, Northbrook, IL 60062 www.primecp.com
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Easy Dessert Recipes
Letter from the Editor_______________________________________________________________
Dear Southern Cooking Enthusiast,
Cake is a classic dessert that makes for a sweet treat on special occasions and typical weekdays
alike. If you are looking for the perfect easy cake recipe, look no further than this eCookbook. This
collection of easy cake recipes includes all sorts of recipes for classic Southern desserts. Your sweet
tooth is sure to be satisfied by any and all of the homemade cake recipes included in this free
eCookbook.
This eCookbook, Heavenly Southern Desserts: 9 Easy Cake Recipes, offers you a collection of recipes
for homemade cakes for any occasion. If you love chocolate cake, then you must check out one of
our Southern chocolate cake recipes. For a party or a special occasion, we recommend making one
of the show-stopping Southern desserts included in the Southern Layer Cake Recipes chapter of this
eCookbook. No matter which of these easy cake recipes you make, we guarantee that you will not
be disappointed.
For more delicious and easy Southern cooking recipes, be sure to visit FaveSouthernRecipes.com.
While youre there, subscribe to our free newsletter, Everyday Southern Comfort, to get free recipes
delivered to your inbox every week.
Happy Cake Baking!

Sincerely,
The Editors of FaveSouthernRecipes.com

Read blog articles about our recipes at RecipeChatter.com.
Find hundreds of free Southern recipes, cooking tips, and more at

http://www.FaveSouthernRecipes.com.
TABLE OF CONTENTS
Chocolate Cake Recipes............................................................................................................................................................5
Heavenly Texas Sheet cake ...........................................................................................................................................5
Southern Red Velvet Cake..............................................................................................................................................7
Super Chocolatey Coca Cola Cake ........................................................................................................................... 10
Southern Layer Cake Recipes ............................................................................................................................................. 11
Heavenly Hummingbird Cake................................................................................................................................... 11
Lemon Coconut Cake...................................................................................................................................................... 13
Old-Fashioned Caramel Layer Cake ...................................................................................................................... 15
Other Southern Cakes ............................................................................................................................................................ 17
Louisiana Crunch Cake.................................................................................................................................................. 17
Nanas Secret Ingredient Pound Cake .................................................................................................................. 19
Shortcut Preacher Cake................................................................................................................................................ 21
Thank You ................................................................................................................................................................................... 22
For More Southern Recipes ................................................................................................................................................. 23

CHOCOLATE CAKE RECIPES

HEAVENLY TEXAS SHEET CAKE
BY PAM FROM WHERE YOUR TREASURE IS
Texas sheet cake is an old-fashioned dessert that is perfect for feeding a
crowd because it is baked in one convenient layer. This recipe for Heavenly
Texas Sheet Cake is simple to make but extremely rich, moist, and delicious.
The dense chocolate cake is topped with a homemade icing and chopped
pecans for a bit of crunch. This decadent chocolate cake is the perfect thing to
make for your next party, potluck, or church supper.
Ingredients for the Cake
1 cup butter
1 cup water
4 tablespoons cocoa
2 cups sugar
2 cups unbleached flour
teaspoon salt
1 teaspoon baking soda
2 eggs, beaten
cup buttermilk, sour cream, or yogurt
1 teaspoon vanilla
Ingredients for the Frosting
cup butter
cup cocoa
6 tablespoons milk
1 pound (1 box) powdered sugar (3-4 cups)
teaspoon vanilla
Chopped pecans


For the Cake:
1. Grease a 10x15x1 inch sheet cake pan and set aside. Note: You can use a smaller pan, and
get a thicker cake. It is delicious either way.
2. Pre-heat oven to 350 degrees F.
3. Put butter, water and cocoa in a sauce pan and bring to a gentle boil.
4. Put the remaining dry ingredients into a bowl and stir to mix well.
5. Pour hot mixture into dry ingredients and stir well.
6. Add eggs, buttermilk and vanilla and mix thoroughly.
7. Pour into a greased sheet cake pan.
8. Bake 20 to 25 minutes or until test knife comes out clean.
9. While cake is cooking, make the icing.
For the Icing:
1. Melt butter with cocoa, whisking well as it melts.
2. Add milk and continue stirring.
3. Add powdered sugar and vanilla.
4. Mix well.
5. Pour over cake as soon as it comes out of oven.
6. Allow to cool and serve.

SOUTHERN RED VELVET CAKE

BY DINA FROM BUTTERCREAM BAKEHOUSE
Knowing how to make red velvet is a non-negotiable
requirement in the South. If your own Southern recipe
arsenal is missing this classic cake, try this recipe for
Southern Red Velvet Cake. The secret to this
quintessential layer cake is scattering coconut over the
middle layer of cream cheese frosting. Shredded
coconut is also pressed into the outside of the cake for
a pretty presentation. A sprinkling of white chocolate
chips across the top of the frosting makes this easy red
velvet cake recipe even more decadent.
Ingredients
2 cups all-purpose flour
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
Recipe
For the Cream Cheese Frosting
1/2 cup butter

1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1. Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
2. Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
3. In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of
eggs and sugar and beat until combined.
4. Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk
and dry ingredients. Always start with the flour and end with the flour.
5. Pour batter into pans. Tap them on the table to level out the batter and release air bubbles.
Bake for 25 minutes or until a cake tester inserted near the middle comes out clean.
6. Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool
completely.

For the cream cheese frosting:
1. Let butter and cream cheese soften to room temperature. Cream well. Add sugar and beat
until mixed but not so much that the frosting becomes "loose". Add vanilla. Spread between
layers and on top and sides of cake.


Check out these other recipe collections from the FaveSouthernRecipes family:
9 Types of Copycat Girl Scout Cookies
18 Easy Recipes for Dessert
16 To-Die-For Recipes with Cake Mix
21 Fuss-Free Easy Desserts

SUPER CHOCOLATEY COCA COLA CAKE

BY MERRY FROM MERRY ABOUT TOWN
Anyone who was born in the South knows how delicious chocolate Coke
cake is. This recipe for Super Chocolatey Coca Cola Cake is as Southern as
they come, and its amazing chocolate flavor is sure to satisfy even the
biggest chocoholic. It is incredibly easy to make this homemade cake
recipe, but everyone is sure to be impressed that it is made from scratch.
This moist and rich cake is topped with a glossy, nutty glaze that makes for
the perfect finish.
For the Cake:

1 cup Coca Cola (not diet)
cup vegetable oil
cup butter
3 tablespoons cocoa
2 cups granulated sugar
teaspoon salt
2 eggs
cup buttermilk (or sour milk)
1 teaspoon vanilla
For the Cake:
1.
2.
3.
4.
5.
6.
7.
For the Frosting:

cup butter
2 tablespoons + 1 teaspoon cocoa
6 tablespoons milk
1 teaspoon vanilla
3 cups confectioners sugar
1 cup pecans, chopped
Preheat oven to 350 degrees F.

Grease and flour an 11 X 13 pan.
In a medium saucepan, combine Coke, oil, butter and cocoa and bring it to a boil.
In a large bowl, combine sugar, flour and salt.
Pour Coke mixture into the flour mixture and mix well.
Add eggs, buttermilk, baking soda and vanilla and mix well.
Pour in to prepared pan and bake for 25 - 30 minutes or until a toothpick comes out clean.
For the Frosting:

1.
2.
3.
4.
5.
In a medium saucepan, combine butter, cocoa and milk.

Heat until the butter melts. Mix well.
Add vanilla, confectioners sugar and mix well.
Fold in pecan pieces.
Spread on cake while still warm.

10
SOUTHERN LAYER CAKE RECIPES

HEAVENLY HUMMINGBIRD CAKE
BY AMANDA FORMARO FOR FAVESOUTHERNRECIP ES.COM
This moist and sweet hummingbird cake is a wonderful oldfashioned dessert to share with friends and family. This recipe for
Heavenly Hummingbird Cake includes the classic hummingbird cake
ingredients, such as pineapple, bananas, and chopped pecans. The
three beautiful layers of homemade cake are also frosted with a rich
and luscious cream cheese icing that is made from scratch. The
finished cake is topped with pretty pecan halves for the perfect
presentation. You will love sharing this amazing layer cake with
your loved ones.
Ingredients

2 cups sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup canola oil
3 large eggs
1 tablespoon vanilla extract
1 (8-ounce) can crushed pineapple
packed in juice
1 1/2 cup chopped pecans, toasted,
plus extra for garnish
2 ripe bananas, peeled and chopped
For the Frosting:
16 tablespoons (2 sticks) unsalted

butter, softened
4 cups powdered sugar, sifted
16 ounces cream cheese, cut into 8
pieces, softened
1 1/2 teaspoon vanilla extract
pinch salt

11

For the Cake:
1. Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans.
2. Whisk together the flour, sugar, baking soda, salt, and cinnamon in the bowl of your mixer.
3. Whisk the oil, eggs, and vanilla in a medium bowl. Add to the flour mixture, and beat on low
until combined. Batter will be very thick, almost the consistency of taffy.
4. With mixer on low, add in the pineapple (with the juice), pecans, and bananas. Increase
speed to medium until well combined.
5. Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the
center comes out clean, 25 to 30 minutes. Cool the cakes in the pans for 10 minutes, then
turn out onto racks to cool completely
For the Frosting:
1. With a mixer at medium-high speed, beat the butter until creamy. Reduce mixer speed to
low and slowly add powdered sugar. Increase speed and beat until fluffy, about 2 minutes.
Add the cream cheese, one piece at a time, and beat until smooth. Beat in the vanilla and
salt.
2. Spread about 1 1/2 cups of the frosting on one cake layer. Top with a second cake layer and
another 1 1/2 cups frosting. Top with the final cake layer and spread the top and sides of
the cake with the remaining frosting.

12
LEMON COCONUT CAKE

BY KAITLIN WEILER, FAVESOUTHERNRECIPES ORIGINAL RECIPE
This recipe for Lemon Coconut Cake offers a delicious
spin on traditional Southern coconut cake.
Homemade white cake is layered with lemon curd
and buttercream frosting for four beautiful layers.
The bright, tart lemon curd perfectly complements
the sweetness of the buttercream frosting and
coconut. This gorgeous layer cake requires some
work, but the finished product is definitely worth the
effort. This coconut cake recipe is a show-stopping
dessert that is great for special occasions and
holidays.
For the Cake:
3/4 cup unsalted butter

1 3/4 cup sugar
6 egg whites
1 cup whole milk
2 1/2 cups cake flour
3 teaspoons baking powder
1 teaspoon vanilla extract
For the Frosting:

1/2 cup unsalted butter
1/2 cup vegetable shortening
4 cups powdered sugar
2 tablespoons whole milk
2 cups prepared or homemade lemon
curd
1 1/2 (7-ounce) packages sweetened,
flaked coconut
Recipe
1. To make the cake: Preheat the oven to 350 degrees F. Sift the cake flour, baking powder and
salt together. Set aside. In another bowl, combine the milk, egg whites, and vanilla. In a third
bowl, cream the softened butter and sugar together until light and fluffy.
2. Add the flour mixture and the milk mixture alternately to the butter and sugar, beginning
and ending with the flour. Divide the batter evenly between two prepared 9-inch round
cake pans. Bake the cakes for 25-30 minutes until a toothpick inserted into the cake comes
out clean.
3. Allow the cakes to cool for 5 minutes before transferring from the cake pans to wire cooling
racks. Allow the cakes to cool completely.

13

4. To make the buttercream frosting: Using an electric mixer, beat the butter and shortening
together. Add in the powdered sugar one cup at a time until combined. Add in milk and beat
until the frosting is light and fluffy. If necessary, add in additional milk one tablespoon at a
time until the desired consistency is reached. Reserve 3/4 cup of the buttercream and
combine with 3/4 cup shredded coconut.
5. To assemble the cake: Using a sharp, serrated knife, cut each cake in half horizontally so
that you have four layers.
6. Place the first layer of cake on a platter or cake stand. Spread one cup of lemon curd on the
bottom layer, leaving a 1/4-border. Top with the second layer of cake. Spread the reserved
buttercream and coconut mixture on the second layer, leaving a 1/4-inch border. Top with
third layer of cake. Spread one cup of lemon curd on the third layer, leaving a 1/4-inch
border. Top with the last layer of cake. Transfer to the refrigerator for 20 minutes to set up.
7. After the cake has chilled for 20 minutes, make a crumb coat on the cake by frosting the
cake with a small amount of frosting. You should be able to see crumbs and cake through
this thin layer of icing. Refrigerate the cake for 30 minutes, or until the crumb coat is dry.
8. After 30 minutes, frost the cake with the remaining buttercream. Once frosted, decorate the
top and sides of the cake with the remaining coconut so that the cake is completely covered.
Store finished cake in the refrigerator until ready to serve.

14
OLD-FASHIONED CARAMEL LAYER CAKE

BY LANA FROM NEVER ENOUGH THYME
This recipe for Old-Fashioned Caramel Layer Cake
is a uniquely Southern caramel cake. Layers of
moist yellow cake get frosted with a rich, fiveingredient caramel frosting that is almost
foolproof. Unlike the traditional frosting recipe,
this one does not require burnt sugar. You won't
taste the difference and your frosting will never be
in peril. Garnish this beautiful layer cake with
toasted pecans for a cake that is as beautiful as it is
delicious. Old-Fashioned Caramel Layer is the
perfect Southern dessert for any occasion.
Ingredients
teaspoon baking soda

cup buttermilk
1/3 cup butter
1/3 cup shortening
1 cup sugar
3 eggs
2 tablespoons cornstarch
1 teaspoon baking powder
Pinch of salt
For the Frosting:

2 sticks butter
2 cups light brown sugar
1/2 cup evaporated milk
For the Cake:

1.
2.
3.
4.
5.
6.
7.
8.
Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans and set aside.
Stir the baking soda and buttermilk together and set that aside as well.
Sift together the flour, baking powder and salt and set aside to use later in the recipe.
Cream the butter, shortening and sugar beating until fluffy. Add the eggs one at a time,
beating well after adding each.
Add the cornstarch to the mixture and beat until well incorporated.
With mixer on low speed, add the flour mixture alternately with the buttermilk and soda
mixture beginning and ending with the flour mixture.
Add the vanilla extract.
Divide the batter evenly between the two prepared pans. Bake for 20 to 25 minutes or until
tester comes out clean.

15

For the Frosting:
1. Sift the confectioners sugar and set aside.
2. Place the butter, brown sugar and evaporated milk in a large heavy saucepan over mediumhigh heat and melt the ingredients stirring occasionally. Once the mixture begins to bubble
allow it to boil for approximately two minutes stirring constantly. Watch carefully to avoid
burning the mixture.
3. Remove the pan from the heat and stir in the vanilla and confectioners sugar. Immediately
transfer to the bowl of a stand mixer and beat until the frosting is smooth and begins to lose
its sheen (this often takes as much as 20 minutes to achieve). The frosting is ready to spread
when it is still barely warm but holds its shape.

16
OTHER SOUTHERN CAKES

LOUISIANA CRUNCH CAK E
BY LISA FROM THE CREOLE CONTESSA
It's always good to have simple cake recipes on
hand, especially if they are as delicious and
decadent as this Louisiana Crunch Cake. The most
difficult thing about making this homemade
crunch cake will be resisting the urge to eat the
entire thing, especially once you taste the butter
pecan glaze. Pecans and coconut give the glaze
plenty of crunch and flavor. You and your family
won't be able to get enough of this sweet and easy
treat.
Ingredients
3 sticks butter, unsalted, room temperature

1 cup white sugar
1 cup brown sugar
3 eggs
2 teaspoons vanilla
3 cups cake flour, sifted
teaspoon salt
1 teaspoon baking powder
teaspoon baking soda
cup buttermilk, room temperature
cup whole milk, room temperature
For the Glaze:

4 tablespoons butter
cup flaked coconut
1 cup chopped pecans
1 cup milk

17

Recipe
1. Preheat oven to 325 degrees F.
2. In a mixing bowl, cream butter on low speed until light and fluffy, about 4 minutes. Add
sugar to the butter mixture and beat for about 4 more minutes. Add eggs one at a time,
beating for 30 seconds after each egg.
3. Add vanilla to egg mixture. Sift cake flour, salt, baking soda, and baking powder into a
separate bowl and set aside. Mix whole milk and buttermilk in a cup and set aside. Add dry
ingredients to batter alternating with milk mixture, end with dry ingredients.
4. Beat well after each addition, making sure to scape bottom and sides of bowl. Pour mixture
into a prepared greased and floured bundt pan.
5. Bake cake at 325 degrees F for 1 hour.
6. Remove cake from oven. Allow to cool five minutes in pan. Remove from pan and allow to
ool 5 more minutes on a cooling rack. Glaze the cake lightly and allow to cool for five more
minutes. Glaze the cake again and allow the final glaze to set up. Cut, eat, and enjoy!
Note: By glazing a hot cake it will allow the glaze to thin out. Use a small spatula to spread the glaze
around the cake. Serve this cake with extra glaze on the side.
For the Glaze:
1. Beat butter until creamy about 4 minutes, add confectioners sugar, and mix well. Add milk,
blend. Fold in coconut and pecans.

18
NANAS SECRET INGREDIENT POUND CAKE

BY KELLI FROM KELLIS KITCHEN
Southern pound cake always hits the spot, and this recipe for
Nana's Secret Ingredient Pound Cake features an extra special
ingredient that really puts it over the top. You and your family
will absolutely devour this dense, moist, and flavorful pound
cake. One bite of this cake is sure to transport you back to your
grandma's kitchen! Serve a slice of this delicious pound cake with
a cup of coffee or a big glass of milk.
Ingredients
cup shortening (such as Crisco)

1 cup butter, softened
3 cups sugar
6 large eggs (or 7 medium)
teaspoon baking powder
1/8 teaspoon salt
1 cup milk
2 teaspoons vanilla
1 vanilla bean, scraped
1 cup lemon curd, optional
Recipe
1. Preheat the oven to 325 degrees F.
2. Get your 12-cup Bundt pan or two 6-cup Bundt pans OR three 8.54.5 Loaf Pans.
3. Grease with extra shortening and sprinkle flour, shaking out the extra.
4. Put cup shortening and butter into mixer and cream.
5. Add sugar, mixing until light yellow and fluffy.
6. Then add eggs one at a time mixing until the yolk disappears.
19

7. Set the pans into the oven to begin heating up (this was Nanas secret to a crisp outside and
tender inside).
8. Sift the flour, baking powder and salt together.
9. Add a little at a time to the mixer alternating with the milk with mixer on LOW and only
mixing until mostly incorporated between each addition.
10. Last, stir the vanilla by hand.
11. Pour into the pan(s) until 2/3 full. If using the lemon curd, fill the pan halfway and then
spoon the lemon curd around the middle of the ring. Cover the curd with the rest of the cake
batter.
12. Place in the oven for 1 hour and 15 minutes or until golden brown.
13. Take the pans out and cool on a wire rack for about 15 minutes then invert and allow to cool
completely.
14. Store in an air-tight container in the fridge.

20
SHORTCUT PREACHER CAKE

BY KAITLIN WEILER, FAVESOUTHERNRECIP ES ORIGINAL RECIPE
This recipe for Shortcut Preacher Cake is a lastminute dessert recipe that is impossibly easy to
make. The legend behind Preacher Cake is that it is
a homemade cake recipe simple enough to whip
up when the preacher unexpectedly stops by for a
visit. Shortcut Preacher Cake is even faster to
make than the original because it uses boxed cake
mix. No one will ever be able to guess that this rich
and moist cake was made using a mix. This is one
shortcut dessert recipe that is fit for even the
finest company.
For the Cake:
1 box yellow cake mix
2/3 stick unsalted butter, melted
4 eggs
pinch salt
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 (20-ounce) can crushed pineapple,
undrained
1 cup chopped walnuts, divided
1 cup sweetened coconut
Recipe
For the Frosting:

1 (8-ounce) package cream cheese
1 stick unsalted butter, softened
2 cups powdered sugar, sifted
pinch salt
1. Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking dish with cooking spray.
2. In a large bowl, combine the cake mix, melted butter, eggs, salt, vanilla, and cinnamon.
Gently stir in the crushed pineapple, walnuts, and coconut until combined. Pour into the
greased baking dish.
3. Bake the cake for 45 to 50 minutes, or until a knife or toothpick inserted in the center comes
out clean. Cool the cake completely before frosting, about an hour or more. After frosting
the cake, sprinkle with chopped walnuts to garnish.
For the Frosting:
1. In a large mixing bowl or the bowl of a stand mixer, combine the cream cheese, softened
butter, vanilla, and salt. Whip until combined and fluffy, about 2 minutes. Slowly add in the
powdered sugar until it reaches your desired consistency.
21
THANK YOU
THE FOLLOWING BLOGGE RS MADE THIS ECOOKBO OK POSSIBLE:
Pam from Where Your Treasure Is
Dina from Buttercream Bakehouse
Merry from Merry About Town
Amanda Formaro for FaveSouthernRecipes.com
Lana from Never Enough Thyme
Lisa from The Creole Contessa
Kelli from Kellis Kitchen

22
FOR MORE SOUTHERN RECIPES

Looking for even more authentic, easy, and, delicious Southern recipes? Then be sure to check out
the FaveSouthernRecipes.com website for all sorts of tasty recipes, including:
BEEF RECIPES
BREAD RECIPES
BREAKFAST RECIPES
CHICKEN RECIPES
DESSERT RECIPES
GRITS RECIPES
PASTA & RICE RECIPES
PORK RECIPES
POTATO RECIPES
AND MORE

23

Heavenly Southern Desserts 9 Easy Cake Recipes

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Free Southern Recipes

Free Recipes from Mr. Food Test

Free Recipes to Make in Your Slow Cooker

Free Gluten-Free Recipes

Free Lighter Recipes

Free Copycat Recipes

Free Casserole Recipes

Easy Dessert Recipes